Cranberry Cornbread
Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.
- Total:
- Serves: 8 persons
Ingredients
- 8tablespoons/113 grams unsalted butter, plus more for serving
- 1 ¼cups/180 grams fine- or medium-grind yellow cornmeal
- 1cup/125 grams all-purpose flour
- ½cup/100 grams granulated sugar
- 2teaspoons baking powder
- 1 ½teaspoons kosher salt (Diamond Crystal)
- ½teaspoon baking soda
- 3large eggs
- 1cup/240 milliliters buttermilk
- 1cup/115 grams fresh or thawed frozen cranberries
Instructions
Step 1
Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.Step 2
Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.Step 3
Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.Step 4
Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.